Hello Lovely people!
So the weather here in Michigan has been less then perfect with the rain and the storms so what does one do? Cuddle up on the couch, watch a Disney movie and eat some soup! This soup is one of my favorites! It's warm and comforting. Don't let the ingredient list scare you away. Its more then worth it! Before you begin here's a quick lesson on some simple vocabulary.
Sachet d'Épices:is a small cheesecloth sack containing herbs and spices used to add flavor to stocks, soups and sauces. It translates literally to "bag of spices" in French. Common items included in a sachet d'épices are:
Blond Roux: roux is a cooked mixture of generally equal parts flour and butter, that is used to thicken soups, sauces, and stews. The butter is melted gently, the flour is added, and the mixture is stirred and cooked over medium heat to remove the taste of the uncooked flour and to begin the roux’s thickening process.
Ingredients
chicken, whole 3 ½ lb (trussed)
| 1 ea | |
Chicken Stock (cold)
| 1 gal | |
Sachet d'Épices
| 1 ea | |
carrot (1/8-inch x 1 1/2-inch)
| 5 oz | |
celery (1/8-inch x 1 1/2-inch)
| 5 oz | |
turnips, white (1/8-inch x 1 1/2-inch)
| 3 oz | |
potato, russet (1/8-inch x 1 1/2-inch)
| 8 oz | |
leeks (1/8-inch x 1 1/2-inch)
| 4 oz | |
Blond Roux (cold)
| 12 oz | |
egg yolks
| 3 ea | |
cream, half & half
| 20 fl oz | |
salt
| 1 tsp | |
pepper, ground white
| 1/2 tsp | |
parsley, fresh (chopped)
| 1/4 bunch |
Directions
Place the chicken, stock, and sachet in a 2- or 3-gallon stockpot and bring to a boil. Reduce to a simmer. Simmer for 45 minutes, skimming the surface if necessary.
While the chicken is cooking, prepare all the vegetables (wash/dry/cut to size). Bring 4 quarts of salted water to a boil. Parcook each vegetable separately until they are al dente. Shock each in ice water and drain.
While the chicken is cooking, prepare all the vegetables (wash/dry/cut to size). Bring 4 quarts of salted water to a boil. Parcook each vegetable separately until they are al dente. Shock each in ice water and drain.
Carefully remove the chicken from the broth, using the trussing string and a spoon to support it. Place it in a bowl or on a pan and let it cool. Remove the chicken meat from the bones and skin and cut into 1/2-inch dice.
Strain the chicken broth through a chinois(strainer) lined with damp cheesecloth. Return the broth to the pot and place it over medium heat. Add the roux, whisk until smooth, and bring to a boil. Reduce the heat and simmer for 30 minutes to 40 minutes.
Add the vegetables to the soup and continue to simmer for 5 to 10 minutes, until the vegetables are tender.
Combine the egg yolks with the half-and-half. Temper the liaison with the hot soup and then add the liaison to the soup. Do not boil the soup after the liaison is added, as it will scramble the eggs in the liaison.
Add the diced chicken meat to the soup and heat through.
Bring the soup to serving temperature. Season with salt and white pepper. Garnish with the parsley.
“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” - Julia Childs
-Elena
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